After visiting the Southeast San Diego market I knew I had a place to set up & sell my grilled cheeses.
That was only half the battle. In order to serve there I needed a grill, a tent, tables, a hand-washing station, a cooler, cheese & bread. And if that weren't enough, I also had to have to proper paperwork to show my legitimacy: The TFF (Temporary Food Facility) permit, a Commissary Kitchen, a Food Manager's Card, & a Business Tax Certificate.
I needed a ballpark figure to give me a fundraising goal for Mad Munch. So, one night at the Inn, I sat down & made an estimate of all of the expenses I would have to pay to get started:
Equipment:
Grill $220
Tent 270
Tent 270
Sawhorses & Wood (for tables) 60
Water Jug (for hand-washing) 30
Big Cooler 45
Food Supplies 100
Miscellaneous 100
Total Equipment $825
Permits/Paperwork:
TFF Permit (annual) $497
Commissary Kitchen (monthly) 200
Food Manager's Exam (good for 5 yrs) 90
Business Tax (annual) 53
Insurance (monthly) 75
Extra Cash for Gas, Supplies, Etc. $100
Total Target Amount for Startup = $1,840.00
I spent only a couple nights finding out what I could online & came up with these rough estimates. Sure, I padded some of the equipment & supply numbers, but now I had a number to work toward.
One thing I knew for sure, was that I wasn't going to get there by staying at the Inn. It was time for me to find a way to start making some real money I could save up.
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